Step 1: Cut the salmon into bite-sized cubes and pat dry with paper towels

Step 2: In a bowl, toss the salmon cubes with soy sauce and honey until evenly coated

Step 3: Heat olive oil in a non-stick skillet over medium-high heat until shimmering

Step 4: Add the salmon cubes to the skillet in a single layer, making sure not to overcrowd the pan

Step 5: Sear the salmon for 2-3 minutes on each side, until caramelized and crispy on the outside but still tender inside

Step 6: While the salmon cooks, reheat the cooked jasmine rice if needed and shred the cabbage finely

Step 7: To assemble the bowls, place a generous scoop of rice at the bottom, top with crispy salmon, and add a handful of shredded cabbage

Step 8: Drizzle with extra soy sauce if desired and garnish with sesame seeds and chopped green onion